Delicious vegetable dish with a layer of fresh ratatouille vegetable stew covered with a layer of potato slices and cheese
Heat the oven to 200 degrees. Heat olive oil over high heat in a large skillet. Fry the onion and garlic for 1 minute and add the oregano, thyme and parsley. Then add the bell pepper, zucchini and eggplant one after the other. After 5 minutes of baking, add the red wine vinegar and the diced tomatoes. Let it simmer for another 10 minutes and season with salt and pepper.
Spread the ratatouille over the bottom of a baking dish. Cover with a layer of potato slices. Sprinkle the ratatouille casserole with cheese. Place in the oven for about 30 minutes.
Source: Leukerecepten by leukerecepten-nl.
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